Shrimp Stir Fry – a delicious, flavorful and easy shrimp stir fry with the most delicious stir fry sauce! Healthy weeknight dinner!
The Best Shrimp Stir Fry Recipe
Stir fry is a regular weeknight meal at our house because it is so easy, packed with great flavors and the perfect way to use up any vegetables that are hanging out in the fridge. We have even tossed in a bag of frozen vegetables and it is still amazing! You have to add this to your weekly meal plan as soon as possible because it is so simple and so delicious!
What You Will Need
- stir fry sauce – we highly recommend making your own! But if you don’t have the time you can always buy a store-bought option.
- olive oil – a drizzle in the pan to start things cooking.
- garlic – everything is better with a little garlic.
- carrots, red bell pepper, celery, broccoli florets, water chestnuts, & mushrooms – all the great vegetables that we used in the pictures but you can use any veggies you have on hand!
- red onion – adds some really great flavor!
- shrimp – if your shrimp is frozen you will want to make sure you thaw it before cooking.
Best Vegetables To Use In A Stir Fry
In this recipe we used carrots, celery, red bell pepper, mushrooms, water chestnuts, and broccoli, but you can really use any vegetables that you have in your fridge. We also love using sugar snap peas, other bell peppers, or any other vegetables that sound good to you! If you don’t have enough fresh vegetables on hand you can always grab a bag of frozen veggies too!
How Long Should Shrimp Cook
This depends on the size of your shrimp, but generally it only takes them about 2-3 minutes on each side to cook. When they turn a nice bright pink color you will know that they are fully cooked.
What To Serve With Shrimp Stir Fry
Shrimp stir fry is perfect all on its own, but we also love to serve it on jasmine rice or cauliflower rice.
How To Make Shrimp Stir Fry
Make sure your shrimp are fully thawed (if they were frozen) and remove any shrimp shells or tails.
Next, prep all of your vegetables.
Then you can heat up your wok or skillet, add a drizzle of olive oil, sauté the garlic, and add the carrots, bell pepper, celery, and broccoli.
And the water chestnuts – cook for about 5 minutes.
Now you will add the shrimp, mushrooms, and red onion.
Continue to mix things around in the pan cooking everything for another 4-5 minutes.
Note: you can also make this in a cast iron skillet, especially if it is a smaller batch.
Once everything is cooked and the shrimp are nice and pink you will pour on your delicious sauce!
Mix to fully combine and…
Enjoy!
You can serve with regular rice OR cauliflower rice if you prefer.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Easy Steak Stir Fry
Shrimp Curry
Sheet Pan Shrimp and Broccoli
Shrimp Fried Cauliflower Rice
Shrimp Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Wok or Stove Top
- Cuisine: Asian-Inspired
Description
Shrimp Stir Fry – a delicious, flavorful and easy shrimp stir fry with the most delicious stir fry sauce! Healthy weeknight dinner!
Ingredients
Stir Fry Sauce:
- 1/2 cup soy sauce
- 1/2 teaspoon fish sauce
- 3 tablespoons rice vinegar
- 2 tablespoons + 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoon garlic, minced
- 2 teaspoons chili garlic sauce (more to taste)
- 2 tablespoons chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon siracha (optional)
- 1 tablespoon cornstarch
Shrimp Stir Fry:
- 1 tablespoon olive oil
- 1 tablespoon garlic
- 1–2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1–2 stalks celery, sliced
- 2 heaping cups broccoli florets
- 1 8oz can sliced water chestnuts
- 1–2 cups mushrooms, sliced
- 1/2 red onion, sliced
- 1 pound raw large shrimp
Instructions
- Combine Stir Fry Sauce ingredients in a small mason jar. Cover tightly with lid and shake until combined. Set aside.
- Bring wok or large cast iron skillet to medium-high heat.
- Add olive oil and swirl to coat the pan.
- Add garlic and move around pan until fragrant, about 30 seconds.
- Add carrots, bell pepper, celery, broccoli and water chestnuts. Move these around the pan allowing them to saute and cook down, about 5 minutes.
- Add mushrooms, onion and shrimp. Saute and allow these to cook down as well, about 4-5 minutes.
- Give the Stir Fry Sauce another shake and then pour over stir fry. Stir to combine.
- Turn down heat a bit and cover to let the stir fry sauce thicken, about 2-3 minutes.
- Serve over jasmine rice.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free: you can easily sub coconut aminos for the soy sauce to make this gluten-free.
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 9.1 g
- Sodium: 1069.9 mg
- Fat: 6.5 g
- Carbohydrates: 27.2 g
- Protein: 7.8 g
- Cholesterol: 46.7 mg
Karen says
Making this tonight! A feast for the eyes and I am excited to enjoy it.
As always very thorough instructions and pictures.
Thanks for partnering with me to be fabulous!!
Erin says
Yay!! Enjoy, Karen!
Julie Stafford says
I made the stir fry sauce! Yum! Then I served the stir fry. Rave reviews! Hoping to have some lunch leftovers, but not a morsel left. Thanks!
Erin says
So glad to hear you enjoyed it, Julie!! And thanks so much for taking the time to leave a review + feedback!